Spanish Night (Tapas)

Tonight we had Tapas for dinner, I have been cutting down on fat and this is a very low fat meal.  It is completely syn free if using the slimming world program.
We had Patatas Brava, meatballs with a garlic aioli.
Ingredients (serves 2)
Carton of tomato passata
Red onion
3 cloves of garlic
200g 5% fat pork mince
Chili flakes (leave this out if you don't like it too spicy)
300g of potatoes
Frylite spray
Lemon juice
150g of fat free greek yoghurt (the set type is best like 'Total')
Salt
Black pepper
Sweetner
Dried dill (not essential)
Smoked paprika (this makes the tomato sauce lovely) or normal paprika

Make the meatballs by mixing the pork in a bowl with a pinch of chili flakes, a pinch of salt and pepper.  Roll the mince into 8 small balls and place them in the fridge for 1 hour.
Prepare the aioli by placing the yoghurt, 1 clove of garlic (chopped or crushed), a teaspoon of lemon juice and 3/4 teaspoon of dried dill into a mini blender and mixing, start slowly then speed up until fully mixed (you can do it using a fork if you don't have a blender). Put this in the fridge to let the flavour infuse.
Chop the onion and 2 cloves of garlic finely and add them to a hot saucepan containing several squirts of Frylite. Add the smoked paprika and cook gently for 2 minutes, stirring so as not to burn them.  Put the carton of passata into the pan and simmer until the sauce thickens. Add 1/2 a teaspoon of sweetner (this takes away the bitterness) and use salt and pepper to taste.
Preheat the oven to 200C
Wash the potatoes and cut them into cubes of about 1 and a half inches (I leave the skin on, peel if you want).  Boil them in a pan for 5 minutes, take them out and dry them using kitchen roll.
Spray a baking tray with frylite and the place the potatoes on the tray.  Spray the potatoes and sprinkle salt over them.  Cook them in the oven for about 25 minutes until golden brown. You can take out half way way through and turn and spray again if you like.
Heat a heavy saucepan on the hob and spray with frylite. Add the meatballs to the pan and turn them until they are brown (sealed) all over.  

Now add half of the sauce and cook with the lid on the pan if you have one for about 15 minutes, keep stirring to stop the meatballs from sticking.
Serve the meatballs in a small dish and the potatoes with the remaining half of the tomato sauce topped with the aioli.